_An hundred and twelve excellent wayes for the dressing of Beef._
_To boil Oxe-Cheeks._
Take them and bone them, soak them in fair water four or five hours,
then wash out the blood very clean, pair off the ruff of the mouth,
and take out the balls of the eyes; then stuff them with sweet
herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle
all together, and stuff them on the inside, prick both the insides
together; then boil them amongst the other beef, and being very
tender boild, serve them on brewis with interlarded bacon and
_Bolonia_ sausages, or boiled links made of pork on the cheeks, cut
the bacon in thin slices, serve them with saucers of mustard, or
with green sauce.
_To dress Oxe-Cheeks Otherways._
Take out the bones and the balls of the eyes, make the mouth very
clean, soak it, and wash out the blood; then wipe it dry with a
clean cloath, and season it with pepper, salt, and nutmeg; then put
it in a pipkin or earthen pan, with two or three great onions, some
cloves, and mace, cut the jaw bones in pieces, & cut out the teeth,
lay the bones on the top of the meat, then put to it half a pint of
claret wine, and half as much water; close up the pot or pan with a
course piece of paste, and set it a baking in an oven over night for
to serve next day at dinner, serve it on toasts of fine manchet
fried, then have boil'd carrots and lay on it with toasts of manchet
laid round the dish; as also fried greens to garnish it, and run it
over with beaten butter. This way you may also dress a leg of beef.
_Or thus._
Take them and cleanse them as before, then roast them, and season
them with pepper, salt, and nutmeg, save the gravy, and being
roasted put them in a pipkin with some claret wine, large mace,
a clove or two, and some strong broth, stew them till they be very
tender, then put to them some fryed onions, and some prunes, and
serve them on toasts of fried bread, or slices of French bread, and
slices of orange on them, garnish the dish with grated bread.
_To dress Oxe Cheeks in Stofado, or the Spanish fashion._
Take the cheeks, bone them and cleanse them, then lay them in steep
in claret or white-wine, and wine vinegar, whole cloves, mace,
beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven
cloves of garlick, steep them the space of five or six hours, and
close them up in an earthen pot or pan, with a piece of paste, and
the same liquor put to it, set it a baking over night for next day
dinner, serve it on toasts of fine manchet fried: then have boil'd
carrots and lay on it, with the toasts of manchet laid round the
dish: garnish it with slic't lemons or oranges, and fried toasts,
and garnish the dish with bay-leaves.
_To marinate Oxe-Cheeks._
Being boned, roast or stew them very tender in a pipkin with some
claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender
stewed, take them up, and put to the liquor in a pipkin a quart of
wine-vinegar, and a quart of white-wine, boil it with some bay
leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram,
savory, sage, and parsley, bind them very hard the streightest
sprigs, boil also in the liquor large mace, cloves, slic't ginger,
slic't nutmegs and salt; then put the cheeks into the barrel, and
put the liquor to them, and some slic't lemons, close up the head
and keep them. Thus you may do four or five heads together, and
serve them hot or cold.
_Oxe Cheeks in Sallet._
Take oxe cheeks being boned and cleansed, steep them in claret,
white-wine, or wine vinegar all night, the next day season them with
nutmegs, cloves, pepper, mace, and salt, roul them up, boil them
tender in water, vinegar, and salt, then press them, and being cold,
slice them in thin slices, and serve them in a clean dish with oyl
and vinegar.
_To bake Oxe cheeks in a Pasty or Pie._
Take them being boned and soaked, boil them tender in fair water,
and cleanse them, take out the balls of the eyes, and season them
with pepper, salt, and nutmeg, then have some beef-suet and some
buttock beef minced and laid for a bed, then lay the cheeks on it,
and a few whole cloves, make your Pastie in good crust; to a gallon
of flower, two pound and a half of butter, five eggs whites and all,
work the butter and eggs up dry into the flower, then put in a
little fair water to make it up into a stiff paste, and work up all
cold.
_To dress Pallets, Noses, and Lips of any Beast, Steer,
Oxe, or Calf._
Take the pallats, lips, or noses, and boil them very tender, then
blanch them, and cut them in little square pieces as broad as a
sixpence, or like lard, fry them in sweet butter, and being fryed,
pour away the butter, and put to it some anchovies, grated nutmeg,
mutton gravy, and salt; give it a warm on the fire, and then dish it
in a clean dish with the bottom first rubbed with a clove of
garlick, run it over with beaten butter, juyce of oranges, fried
parsley, or fried marrow in yolks of two eggs, and sage leaves.
Sometimes add yolks of eggs strained, and then it is a fricase.
_Otherways._
Take the pallets, lips, or noses, and boil them very tender, blanch
them, and cut them two inches long, then take some interlarded bacon
and cut it in the like proportion, season the pallets with salt, and
broil them on paper; being tender broil'd put away the fat, and put
them in a dish being rubbed with a clove of garlick, put some mutton
gravy to them on a chaffing dish of coals, and some juyce of orange,
_&c._
_To fricase Pallets._
Take beef pallets being tender boil'd and blanched, season them with
beaten cloves, nutmeg, pepper, salt, and some grated bread; then the
pan being ready over the fire, with some good butter fry them brown,
then put them in a dish, put to them good mutton gravy, and dissolve
two or three anchovies in the sauce, a little grated nutmeg, and
some juyce of lemons, and serve them up hot.
_To stew Pallets, Lips, and Noses._
Take them being tender boild and blanched, put them into a pipkin,
and cut to the bigness of a shilling, put to them some small
cucumbers pickled, raw calves udders, some artichocks, potatoes
boil'd or musk-mellon in square pieces, large mace, two or three
whole cloves, some small links or sausages, sweetbreads of veal,
some larks, or other small birds, as sparrows, or ox-eyes, salt,
butter, strong broth, marrow, white-wine, grapes, barberries, or
gooseberries, yolks of hard eggs, and stew them all together, serve
them on toasts of fine French bread, and slic't lemon; sometimes
thicken the broth with yolks of strained eggs and verjuyce.
_To marinate Pallets, Noses, and Lips._
Take them being tender boil'd and blancht, fry them in sweet sallet
oyl, or clarified butter, and being fryed make a pickle for them
with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg,
salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves,
sweet marjoram, savory, parsley, and sage; boil the spices and herbs
in wine vinegar and white-wine, then put them in a barrel with the
pallets, lips and noses, and lemons, close them up for your use, and
serve them in a dish with oyl.
_To dress Pallets, Lips, and Noses, with Collops
of Mutton and Bacon._
Take them being boild tender & blanch'd, cut them as broad as a
shilling, as also some thin collops of interlarded bacon, and of a
leg of mutton, finely hack'd with the back of a knife, fry them all
together with some butter, and being finely fried, put out the
butter, and put unto it some gravy, or a little mutton broth, salt,
grated nutmeg, and a dissolved anchove; give it a warm over the fire
and dish it, but rub the dish with a clove of garlick, and then run
it over with butter, juyce of orange; and salt about the dish.
_To make a Pottage of Beef Pallets._
Take beef pallets that are tender boi'd and blanched, cut each
pallet in two pieces, and set them a stewing between two dishes with
a fine piece of interlarded bacon, a handful of champignions, and
five or six sweet-breads of veal, a ladle full of strong broth, and
as much mutton gravy, an onion or two, two or three cloves, a blade
or two of large mace, and an orange; as the pallets stew make ready
a dish with the bottoms and tops of French bread slic't and steeped
in mutton gravy, and the broth the pallets were stewed in; then you
must have the marrow of two or three beef bones stewed in a little
strong broth by it self in good big gobbets: and when the pallets,
marrow, sweet-breads and the rest are enough, take out the bacon,
onions, and spices, and dish up the aforesaid materials on the dish
of steeped bread, lay the marrow uppermost in pieces, then wring on
the juyce of two or three oranges, and serve it to the table very
hot.
_To rost a dish of Oxe Pallets with great Oysters, Veal,
Sweet-breads, Lamb stones, peeping Chickens, Pigeons,
slices of interlarded Bacon, large Cock-combs,
and Stones, Marrow, Pistaches, and Artichocks._
Take the oxe pallets and boil them tender, blanch them and cut them
2 inches long, lard one half with smal lard, then have your chickens
& pigeon peepers scalded, drawn, and trust; set them, and lard half
of them; then have the lamb-stones, parboil'd and blanched, as also
the combs, and cock-stones, next have interlarded bacon, and sage;
but first spit the birds on a small bird-spit, and between each
chicken or pigeon put on first a slice of interlarded bacon, and a
sage leaf, then another slice of bacon and a sage leaf, thus do till
all the birds be spitted; thus also the sweet-breads, lamb-stones,
and combs, then the oysters being parboild, lard them with lard very
small, and also a small larding prick, then beat the yolks of two or
3 eggs, and mix them with a little fine grated manchet, salt,
nutmeg, time, and rosemary minced very small, and when they are hot
at the fire baste them often, as also the lambstones and
sweet-breads with the same ingredients; then have the bottoms of
artichocks ready boil'd, quartered, and fried, being first dipped in
butter and kept warm, and marrow dipped in butter and fried, as also
the fowls and other ingredients; then dish the fowl piled up in the
middle upon another roast material round about them in the dish, but
first rub the dish with a clove of garlick: the pallets by
themselves, the sweet-breads by themselves, and the cocks stones,
combs, and lamb-stones by themselves; then the artichocks, fryed
marrow, and pistaches by themselves; then make a sauce with some
claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or
quartered onion, an anchove or two dissolved, and a little sweet
butter, give it a warm or two, and put to it two or three slices of
an orange, pour on the sauce very hot, and garnish it with slic't
oranges and lemons.
The smallest birds are fittest for this dish of meat, as wheat-ears,
martins, larks, ox-eyes, quails, snites, or rails.
_Oxe Pallets in Jellies._
Take two pair of neats or calves feet, scald them, and boil them in
a pot with two gallons of water, being first very well boned, and
the bone and fat between the claws taken out, and being well soaked
in divers waters, scum them clean; and boil them down from two
gallons to three quarts; strain the broth, and being cold take off
the top and bottom, and put it into a pipkin with whole cinamon,
ginger, slic't and quartered nutmeg, two or three blades of large
mace, salt, three pints of white-wine, and half a pint of
grape-verjuyce or rose vinegar, two pound and a half of sugar, the
whites of ten eggs well beaten to froth, stir them all together in a
pipkin, being well warmed and the jelly melted, put in the eggs, and
set it over a charcoal-fire kindled before, stew it on that fire
half an hour before you boil it up, and when it is just a boiling
take it off, before you run it let it cool a little, then run it
through your jelly bag once or twice; then the pallets being tender
boild and blanched, cut them into dice-work with some lamb-stones,
veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks
all cut into dice-work, preserved barberries, or calves noses, and
lips, preserved quinces, dryed or green neats tongues, in the same
work, or neats feet, all of these together, or any one of them; boil
them in white-wine or sack, with nutmeg, slic't ginger, coriander,
caraway, or fennil-seed, make several beds, or layes of these
things, and run the jelly over them many times after one is cold,
according as you have sorts of colours of jellies, or else put all
at once; garnish it with preserved oranges, or green citron cut like
lard.
_To bake Beef-Pallets._
Provide pallets, lips, and noses, boild tender and blanched,
cock-stones, and combs, or lamb stones, and sweet-breads cut into
pieces, scald the stones, combs, and pallets slic't or in pieces as
big as the lamb stones, half a pint of great oysters parboil'd in
their own liquor, quarter'd dates, pistaches a handful, or pine
kernels, a few pickled broom buds, some fine interlarded bacon
slic't in thin slices being also scalded, ten chestnuts roasted &
blanched; season all these together with salt, nutmeg, and a good
quantity of large mace, fill the pie, and put to it good butter,
close it up and bake it, make liquor for it, then beat some butter,
and three or four yolks of eggs with white or claret wine, cut up
the lid, and pour it on the meat, shaking it well together, then lay
on slic't lemon and pickled barberries, _&c._
_To dress a Neats-Tongue boil'd divers ways._
Take a Neats-tongue of three or four days powdering, being tender
boil'd, serve it on cheat bread for brewis, dish on the tongue in
halves or whole, and serve an udder with it being of the same
powdering and salting, finely blanched, put to them the clear fat of
the beef on the tongue, and white sippets round the dish, run them
over with beaten butter, _&c._
_Otherways._
For greater service two udders and two tongues finely blanched and
served whole.
Sometimes for variety you may make brewis with some fresh beef or
good mutton broth, with some of the fat of the beef-pot; put it in a
pipkin with some large mace, a handful of parsley and sorrel grosly
chopped, and some pepper, boil them together, and scald the bread,
then lay on the boil'd tongue, mace, and some of the herbs, run it
over with beaten butter, slic't lemon, gooseberries, barberries, or
grapes.
Or for change, put some pared turnips boiling in fair water, & being
tender boil'd, drain the water from them, dish them in a clean dish,
and run them over with beaten butter, dish your tongues and udders
on them, and your colliflowers on the tongues and udders, run them
over with beaten butter; or in place of colliflowers, carrots in
thin quarters, or sometimes on turnips and great boil'd onions, or
butter'd cabbidge and carrots, or parsnips, and carrots buttered.
_Neats Tongues and a fresh Udder in Stoffado._
Season them with pepper, salt, and nutmeg, then lard them with great
lard, and steep them all night in claret-wine, wine vinegar, slic't
nutmegs and ginger, whole cloves, beaten pepper, and salt; steep
them in an earthen pot or pan, and cover or close them up, bake
them, and serve them on sops of French bread, and the spices over
them with some slic't lemon, and sausages or none.
_Neats Tongues stewed whole or in halves._
Take them being tender boil'd, and fry them whole or in halves, put
them in a pipkin with some gravy or mutton-broth, large mace, slic't
nutmeg, pepper, claret, a little wine vinegar, butter, and salt;
stew them well together, and being almost stewed, put to the meat
two or three slices of orange, sparagus, skirrets, chesnuts, and
serve them on fine sippets; run them over with beaten butter, slic't
lemon, and boil'd marrow over all.
Sometimes for the broth put some yolks of eggs, beaten with
grape-verjuyce.
_To stew a Neats Tongue otherwayes._
Make a hole in the but-end of it, and mince it with some fat bacon
or beef-suet, season it with nutmeg, salt, the yolk of a raw egg,
some sweet herbs minced small, & grated parmisan, or none, some
pepper, or ginger, and mingle all together, fill the tongue and wrap
it in a caul of veal, boil it till it will blanch, and being
blancht, wrap about it some of the searsing with a caul of veal;
then put it in a pipkin with some claret and gravy, cloves, salt,
pepper, some grated bread, sweet herbs chopped small, fried onions,
marrow boild in strong broth, and laid over all, some grapes,
gooseberries, slic't orange or lemon, and serve it on sippets, run
it over with beaten butter, and stale grated manchet to garnish the
dish.
Or sometimes in a broth called _Brodo Lardiero_.
_To hash or stew a Neats tongue divers wayes._
Take a Neats-tongue being tender boil'd and blancht, slice it into
thin slices, as big and as thick as a shilling, fry it in sweet
butter; and being fried, put to it some strong broth, or good
mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron;
stew them well together, then have some yolks of eggs dissolved with
grape verjuyce, and put them into the pan, give them a toss or two,
and the gravy and eggs being pretty thick, dish it on fine sippets.
Or make the same, and none of those spices, but only cinamon, sugar,
and saffron.
Sometimes sliced as aforesaid, but in slices no bigger nor thicker
than a three pence, and used in all points as before, but add some
onions fried, with the tongue, some mushrooms, nutmegs, and mace;
and being well stewed, serve it on fine sippets, but first rub the
dish with a clove of garlick, and run all over with beaten butter,
a shred lemon, and a spoonful of fair water.
Sometimes you may add some boil'd chesnuts, sweet herbs, capers,
marrow, and grapes or barberries.
Or stew them with raisins put in a pipkin, with the sliced tongue,
mace, slic't dates, blanched almonds, or pistaches, marrow,
claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy;
and being well stewed, dissolve the yolks of six eggs with vinegar
or grape verjuyce, and dish it up on fine sippets, slic't lemon, and
beaten butter over all.
_To marinate a Neats-Tongue either whole or in halves._
Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any
tongues, boil them till they will blanch; and being blanched, lard
them or not lard them, as you please; then put them in a barrel,
then make a pickle of whole pepper, slic't ginger, whole cloves,
slic't nutmegs, and large mace: next have a bundle of sweet herbs,
as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet
marjoram, and parsley; take the streightest sprigs of these herbs
that you can get, and bind them up hard in a bundle every sort by it
self, and all into one; then boil these spices and herbs in as much
wine vinegar and white wine as will fill the vessel where the
tongues are, and put some salt and slic't lemons to them; close them
up being cold, and keep them for your use upon any occasion; serve
them with some of the spices, liquor, sweet herbs, sallet oyl, and
slic't lemon or lemon-peel, Pack them close.
_To fricase Neats-Tongues._
Being tender boil'd, slice them into thin slices, and fry them with
sweet butter; being fried put away the butter, and put to them some
strong gravy or broth, nutmeg, pepper, salt, some sweet herbs
chopped small, as tyme, savory, sweet marjoram, and parsley; stew
them well together, then dissolve some yolks of eggs with
wine-vinegar or grape-verjuyce, some whole grapes or barberries. For
the thickening use fine grated manchet, or almond-paste strained,
and some times put saffron to it. Thus you may fricase any Udder
being tender boil'd, as is before-said.
_To dress Neats-Tongues in Brodo Lardiero, or the Italian way._
Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till
it may be blanched, cover it close, and put to it two or three
blades of large mace, with some strong mutton or beef broth, some
sack or white-wine, and some slices of interlarded bacon, scum it
when it boils, and put to it large mace, nutmeg, ginger, pepper,
raisins, two or three whole cloves, currans, prune, sage-leaves,
saffron, and divers cherries; stew it well, and serve it in a fine
clean scoured dish, on slices of French-Bread.
_To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._
Take Neats-tongues, being tender boild and blancht, slice them thin,
and fry them in sweet butter, being fried put away the butter, and
put to them anchovies, grated nutmeg, mutton gravy, and salt; give
them a warm over the fire, and serve them in a clean scoured dish:
but first rub the dish with a clove of garlick, and run the meat
over with some beaten butter, juyce of oranges, fried parsley, fried
marrow, yolks of eggs, and sage leaves.
_To hash a Neats-tongue whole or in slices._
Boil it tender and blanch it, then slice it into thin slices, or
whole, put to it some boil'd or roast chesnuts, some strong broth,
whole cloves, pepper, salt, claret wine, large mace and a bundle of
sweet herbs; stew them all together very leisurely, and being stewed
serve it on fine carved sippets, either with slic't lemon, grapes,
gooseberries, or barberries, and run it over with beaten butter.
_To dry Neats Tongues._
Take salt beaten very fine, and salt-peter of each alike, rub your
tongues very well with the salts, and cover them all over with it,
and as it wasts, put on more, when they are hard and stiff they are
enough, then roul them in bran, and dry them before a soft fire,
before you boil them, let them lie in pump water one night, and boil
them in pump water.
Otherways powder them with bay-salt, and being well smoakt, hang
them up in a garret or cellar, and let them come no more at the fire
till they be boil'd.
_To prepare a Neats-tongue or Udder to roast, a Stag, Hind,
Buck, Doe, Sheep, Hog, Goat, Kid, or Calf._
Boil them tender and blanch them, being cold lard them, or roast
them plain without lard, baste them with butter, and serve them on
gallendine sauce.
_To roast A Neats Tongue._
Take a Neats-tongue being tender boil'd, blanched, and cold, cut a
hole in the but-end, and mince the meat that you take out, then put
some sweet herbs finely minced to it, with a minced pippin or two,
the yolks of eggs slic't, some minced beef-suet, or minced bacon,
beaten ginger and salt, fill the tongue, and stop the end with a
caul of veal, lard it and roast it; then make sauce with butter,
nutmeg, gravy, and juyce of oranges; garnish the dish with slic't
lemon, lemon peel and barberries.
_To roast a Neats-Tongue or Udder otherways._
Boil it a little, blanch it, lard it with pretty big lard all the
length of the tongue, as also udders; being first seasoned with
nutmeg, pepper, cinamon, and ginger, then spit and roast them, and
baste them with sweet butter; being rosted, dress them with grated
bread and flower, and some of the spices abovesaid, some sugar, and
serve it with juyce of oranges, sugar, gravy, and slic't lemon
on it.
_To make minced Pies of a Neats tongue._
Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold,
then mince four pound of beef-suet by it self, mingle them together,
and season them with an ounce of cloves and mace beaten, some salt,
half a preserved orange, and a little lemon-peel minced, with a
quarter of a pound of sugar, four pound of currans, a little
verjuyce, and rose-water, and a quarter of a pint of sack, stir all
together, and fill your Pies.
_To bake Neats tongues to eat cold, according to these figures._
Take the tongues being tender boil'd and blanched, leave on the fat
of the roots of the tongue, and season them well with nutmeg,
pepper, and salt; but first lard them with pretty big lard, and put
them in the Pie with some whole cloves and some butter, close them
and bake them in fine or course paste, made only of boiling liquor
and flour, and baste the crust with eggs, pack the crust very close
in the filling with the raw beef or mutton.
_To bake two Neats-tongues in a Pie to eat hot,
according to these Figures._
Take one of the tongues, and mince it raw, then boil the other very
tender, blanch it, and cut it into pieces as big as a walnut, lard
them with small lard being cold & seasoned; then have another tongue
being raw, take out the meat, and mince it with some beef-suet or
lard: then lay some of the minced tongues in the bottom of the Pie,
and the pieces on it; then make balls of the other meat as big as
the pieces of tongue, with some grated bread, cream, yolks of eggs,
bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay
them in a Pie with some boild artichocks, marrow, grapes, chesnuts
blanch't, slices of interlarded bacon, and butter; close it up &
bake it, then liquor it with verjuyce, gravy, and yolks of eggs.
_To bake a Neats tongue hot otherways._
Boil a fresh tongue very tender, and blanch it; being cold slice it
into thin slices, and season it lightly with pepper, nutmeg,
cinamon, and ginger finely beaten; then put into the pie half a
pound of currans, lay the meat on, and dates in halves, the marrow
of four bones, large mace, grapes, or barberries, and butter; close
it up and bake it, and being baked, liquor it with white or claret
wine, butter, sugar, and ice it.
_Otherways._
Boil it very tender, and being blanched and cold, take out some of
the meat at the but-end, mince it with some beef-suet, and season it
with pepper, ginger beaten fine, salt, currans, grated bread, two or
three yolks of eggs, raisins minced, or in place of currans,
a little cream, a little orange minced, also sweet herbs chopped
small: then fill the tongue and season it with the foresaid spices,
wrap it in a caul of veal, and put some thin slices of veal under
the tongue, as also thin slices of interlarded bacon, and on the top
large mace, marrow, and barberries, and butter over all; close it up
and bake it, being baked, liquor it, and ice it with butter, sugar,
white-wine, or grape-verjuyce.
For the paste a pottle of flower, and make it up with boiling
liquor, and half a pound of butter.
_To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef._
Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter
savory, or lemon, or plain without any of them, fresh or salt, as
you please; broach it, or spit it, roast it and baste it with
butter; a good chine of beef will ask six hours roasting.
For the sauce take strait tops of rosemary, sage-leaves, picked
parsley, tyme, and sweet marjoram; and strew them in wine vinegar,
and the beef gravy; or otherways with gravy and juyce of oranges and
lemons. Sometimes for change in saucers of vinegar and pepper.
_To roast a Fillet of Beef._
Take a fillet which is the tenderest part of the beef, and lieth in
the inner part of the surloyn, cut it as big as you can, broach it
on a broach not too big, and be careful not to broach it through the
best of the meat, roast it leisurely, & baste it with sweet butter,
set a dish to save the gravy while it roasts, then prepare sauce for
it of good store of parsley, with a few sweet herbs chopp'd smal,
the yolks of three or four eggs, sometimes gross pepper minced
amongst them with the peel of an orange, and a little onion; boil
these together, and put in a little butter, vinegar, gravy,
a spoonful of strong broth, and put it to the beef.
_Otherways._
Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten
cloves, nutmeg, pepper, cinamon, ginger, coriander-seed,
fennil-seed, and salt; beat these things fine, and season the fillet
with it, then roast it, and baste it with butter, save the gravy,
and blow off the fat, serve it with juyce of orange or lemon, and a
little elder-vinegar.
_Or thus._
Powder it one night, then stuff it with parsley, tyme, sweet
marjoram, beets, spinage, and winter-savory, all picked and minced
small, with the yolks of hard eggs mixt amongst some pepper, stuff
it and roast it, save the gravy and stew it with the herbs, gravy,
as also a little onion, claret wine, and the juyce of an orange or
two; serve it hot on this sauce, with slices of orange on it,
lemons, or barberries.
_To stew a fillet of Beef in the Italian Fashion._
Take a young tender fillet of beef, and take away all the skins and
sinews clean from it, put to it some good white-wine (that is not
too sweet) in a bowl, wash it, and crush it well in the wine, then
strow upon it a little pepper, and a powder called _Tamara_ in
Italian, and as much salt as will season it, mingle them together
very well, and put to it as much white-wine as will cover it, lay a
trencher upon it to keep it down in a close pan with a weight on it,
and let it steep two nights and a day; then take it out and put it
into a pipkin with some good beef-broth, but put none of the pickle
to it, but only beef-broth, and that sweet, not salt; cover it
close, and set it on the embers, then put to it a few whole cloves
and mace, let it stew till it be enough, it will be very tender, and
of an excellent taste; serve it with the same broth as much as will
cover it.
To make this _Tamara_, take two ounces of coriander-seed, an ounce
of anniseed, an ounce of fennel-seed, two ounces of cloves, and an
ounce of cinamon; beat them into a gross powder, with a little
powder of winter-savory, and put them into a viol-glass to keep.
_To make an excellent Pottage called Skinke._
Take a leg of beef, and chop it into three pieces, then boil it in a
pot with three pottles of spring-water, a few cloves, mace, and
whole pepper: after the pot is scum'd put in a bundle of sweet
morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up
hard, some salt, and two or three great onions whole, then about an
hour before dinner put in three marrow bones and thicken it with
some strained oatmeal, or manchet slic't and steeped with some
gravy, strong broth, or some of the pottage; then a little before
you dish up the Skinke, put into it a little fine powder of saffron,
and give it a warm or two: dish it on large slices of French Bread,
and dish the marrow bones on them in a fine clean large dish; then
have two or three manchets cut into toasts, and being finely
toasted, lay on the knuckle of beef in the middle of the dish, the
marrow bones round about it, and the toasts round about the dish
brim, serve it hot.
_To stew a Rump, or the fat end of a Brisket of Beef
in the French Fashion._
Take a Rump of beef, boil it & scum it clean in a stewing pan or
broad mouthed pipkin, cover it close, & let it stew an hour; then
put to it some whole pepper, cloves, mace, and salt, scorch the meat
with your knife to let out the gravy, then put in some claret-wine,
and half a dozen of slic't onions; having boiled, an hour after put
in some capers, or a handfull of broom-buds, and half a dozen of
cabbidge-lettice being first parboil'd in fair water, and quartered,
two or three spoonfuls of wine vinegar, and as much verjuyce, and
let it stew till it be tender; then serve it on sippets of French
bread, and dish it on those sippets; blow the fat clean off the
broth, scum it, and stick it with fryed bread.
_A Turkish Dish of Meat._
Take an interlarded piece of beef, cut it into thin slices, and put
it into a pot that hath a close cover, or stewing-pan; then put it
into a good quantity of clean picked rice, skin it very well, and
put it into a quantity of whole pepper, two or three whole onions,
and let this boil very well, then take out the onions, and dish it
on sippets, the thicker it is the better.
_To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock,
or Fillet of Beef poudered._
Take any of these, and give them in Summer a weeks powdering, in
Winter a fortnight, stuff them or plain; if you stuff them, do it
with all manner of sweet herbs, fat beef minced, and some nutmeg;
serve them on brewis, with roots of cabbidge boil'd in milk, with
beaten butter. _&c._
_To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank,
or Neats-Tongues._
Take any of the foresaid beef, as chine or fore-rib, & stuff it with
penniroyal, or other sweet herbs, or parsley minced small, and some
salt, prick in here & there a few whole cloves, roast it; and then
take claret wine, wine vinegar, whole pepper, rosemary, and bayes,
and tyme, bound up close in a bundle, and boil'd in some
claret-wine, and wine-vinegar, make the pickle, and put some salt to
it; then pack it up close in a barrel that will but just hold it,
put the pickle to it, close it on the head, and keep it for your
use.
_To stew Beef in gobbets, in the French Fashion._
Take a flank of beef, or any part but the leg, cut it into slices or
gobbits as big as a pullets egg, with some gobbits of fat, and boil
it in a pot or pipkin with some fair spring water, scum it clean,
and put to it an hour after it hath boil'd carrots, parsnips,
turnips, great onions, salt, some cloves, mace, and whole pepper,
cover it close, and stew it till it be very tender; then half an
hour before dinner, put into it some picked tyme, parsley,
winter-savory, sweet marjoram, sorrel and spinage, (being a little
bruised with the back of a ladle) and some claret-wine; then dish it
on fine sippets, and serve it to the table hot, garnish it with
grapes, barberries, or gooseberries, sometimes use spices, the
bottoms of boil'd artichocks put into beaten butter, and grated
nutmeg, garnished with barberries.
_Stewed Collops of Beef._
Take some of the buttock of beef, and cut it into thin slices cross
the grain of the meat, then hack them and fry them in sweet butter,
and being fryed fine and brown put them in a pipkin with some strong
broth, a little claret wine, and some nutmeg, stew it very tender;
and half an hour before you dish it, put to it some good gravy,
elder-vinegar, and a clove or two; when you serve it, put some juyce
of orange, and three or four slices on it, stew down the gravy
somewhat thick, and put into it when you dish it some beaten butter.
_Olives of Beef stewed and roast._
Take a buttock of beef, and cut some of it into thin slices as broad
as your hand, then hack them with the back of a knife, lard them
with small lard, and season them with pepper, salt, and nutmeg, then
make a farsing with some sweet herbs, tyme, onions, the yolks of
hard eggs, beef-suet or lard all minced, some salt, barberries,
grapes or gooseberris, season it with the former spices lightly, and
work it up together, then lay it on the slices, and roul them up
round with some caul of veal, beef, or mutton, bake them in a dish
within the oven, or roast them, then put them in a pipkin with some
butter, and saffron, or none; blow off the fat from the gravy, and
put it to them, with some artichocks, potato's, or skirrets
blanched, being first boil'd, a little claret-wine, and serve them
on sippets with some slic't orange, lemon, barberries, grapes or
gooseberries.
_To Make a Hash of raw Beef._
Mince it very small with some beef-suet or lard, and some sweet
herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion
or two, stew all together in a pipkin, with some blanched chesnuts,
strong broth, and some claret; let it stew softly the space of three
hours, that it may be very tender, then blow off the fat, dish it,
and serve it on sippets, garnish it with barberries, grapes, or
gooseberries.
_To make a Hash of Beef otherways._
Take some of the buttock, cut it into thin slices, and hack them
with the back of your knife, then fry them with sweet butter, and
being fried put them into a pipkin with some claret, strong broth,
or gravy, cloves, mace, pepper, salt, and sweet butter; being tender
stewed serve them on fine sippets, with slic't lemon, grapes,
barberries, or goosberries, and rub the dish with a clove of
garlick.
_Otherways._
Cut some buttock-beef into thin slices, and hack it with the back of
a knife, then have some slices of interlarded bacon; stew them
together in a pipkin, with some gravy, claret-wine, and strong
broth, cloves, mace, pepper, and salt; being tender stewed, serve it
on French bread sippets.
_Otherways._
Being roasted and cold cut it into very fine thin slices, then put
some gravy to it, nutmeg, salt, a little thin slic't onion, and
claret-wine, stew it in a pipkin, and being well stewed dish it and
serve it up, run it over with beaten butter and slic't lemon,
garnish the dish with sippets, _&c._
_Carbonadoes of Beef, raw, roasted, or toasted._
Take a fat surloin, or the fore-rib, and cut it into steaks half an
inch thick, sprinkle it with salt, and broil it on the embers on a
very temperate fire, and in an hour it will be broild enough; then
serve it with gravy, and onions minced and boil'd in vinegar, and
pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and
pepper only, or gravy alone.
Or steep the beef in claret wine, salt, pepper, nutmeg, and broil
them as the former, boil up the gravy where it was steeped, and
serve it for sauce with beaten butter.
As thus you may also broil or toast the sweet-breads when they are
new, and serve them with gravy.
_To Carbonado, broil or toast Beef in the Italian fashion._
Take the ribs, cut them into steaks & hack them, then season them
with pepper, salt, and coriander-seed, being first sprinkled with
rose-vinegar, or elder vinegar, then lay them one upon another in a
dish the space of an hour, and broil or toast them before the fire,
and serve them with the gravy that came from them, or juyce of
orange and the gravy boild together. Thus also you may do heifers'
udders, oxe-cheeks, or neats-tongues, being first tender broild or
roasted.
In this way also you may make Scotch Collops in thin slices, hack
them with your knife, being salted, and fine and softly broil'd
serve them with gravy.
_Beef fried divers ways, raw or roasted._
1. Cut it in slices half an inch thick, and three fingers broad,
salt it a little, and being hacked with the back of your knife, fry
it in butter with a temperate fire.
2. Cut the other a quarter of an inch thick; and fry it as the
former.
3. Cut the other collop to fry as thick as half a crown, and as long
as a card: hack them and fry them as the former, but fry them not to
hard.
Thus you may fry sweetbreads of the beef.
_Beef fried otherways, being roasted and cold._
Slice it into good big slices, then fry them in butter, and serve
them with butter and vinegar, garnish them with fried parsley.
_Sauces for the raw fried Beef._
1. Beaten butter, with slic't lemon beaten together.
2. Gravy and butter.
3. Mustard, butter, and vinegar.
4. Butter, vinegar, minced capers, and nutmeg.
For the garnish of this fried meat, either parsley, sage, clary,
onions, apples, carrots, parsnips, skirrets, spinage, artichocks,
pears, quinces, slic't oranges, or lemons, or fry them in butter.
Thus you may fry sweet-breads, udders, and tongues in any of the
foresaid ways, with the same sauces and garnish.
_To bake Beef in Lumps several ways, or Tongues in lumps raw,
or Heifer Udders raw or boil'd._
Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets
as big as a pullets egg, with some equal gobbets of fat, season them
with pepper, salt, and nutmeg, and bake them with some butter or
none.
Make the paste with a quarter of a pound of butter, and boiling
liquor, boil the butter in the liquor, make up the paste quick and
pretty stiff for a round Pie.
_To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin,
Brisket, Buttock, or Fillet, larded or not._
Take the surloin, bone it, and take off the great sinew that lies on
the back, lard the leanest parts of it with great lard, being
season'd with nutmegs, pepper, and lard three pounds; then have for
the seasoning four ounces of pepper, four ounces of nutmegs, two
ounces of ginger, and a pound of salt, season it and put it into the
Pie: but first lay a bed of good sweet butter, and a bay-leaf or
two, half an ounce of whole cloves, lay on the venison, then put on
all the rest of the seasoning, with a few more cloves, good store of
butter, and a bay-leaf or two, close it up and bake it, it will ask
eight hours soaking, being baked and cold, fill it up with clarified
butter, serve it, and a very good judgment shall not know it from
red Deer. Make the paste either fine or course to bake it hot or
cold; if for hot half the seasoning, and bake it in fine paste.
To this quantity of flesh you may have three gallons of fine flower
heapt measure, and three pound of butter; but the best way to bake
red deer, is to bake it in course paste either in pie or pasty, make
it in rye meal to keep long.
Otherways, you may make it of meal as it comes from the mill, and
make it only of boiling water, and no stuff in it.
_Otherways to be eaten cold._
Take two stone of buttock beef, lard it with great lard, and season
it with nutmeg, pepper, and the lard, then steep it in a bowl, tray,
or earthen pan, with some wine-vinegar, cloves, mace, pepper, and
two or three bay-leaves: thus let it steep four or five days, and
turn it twice or thrice a day: then take it and season it with
cloves, mace, pepper, nutmeg, and salt; put it into a pot with the
back-side downward, with butter under it, and season it with a good
thick coat of seasoning, and some butter on it, then close it up and
bake it, it will ask six or seven hours baking. Being baked draw it,
and when it is cold pour out the gravy, and boil it again in a
pipkin, and pour it on the venison, then fill up the pot with the
clarified butter, _&c._
_To make minced Pies of Beef._
Take of the buttock of beef, cleanse it from the skins, and cut it
into small pieces, then take half as much more beef-suet as the
beef, mince them together very small, and season them with pepper,
cloves, mace, nutmeg, and salt; then have half as much fruit as
meat, three pound of raisins, four pound of currans, two pound of
prunes, _&c._ or plain without fruit, but only seasoned with the
same spices.
_To make a Collar of Beef._
Take the thinnest end of a coast of beef, boil it a little and lay
in pump water, & a little salt three days, shifting it once a day;
the last day put a pint of claret wine to it, and when you take it
out of the water let it lie two or three hours a draining; then cut
it almost to the end in three slices, and bruise a little cochinel
and a very little allum, and mingle it with a very little claret
wine, colour the meat all over with it; then take a douzen of
anchoves, wash and bone them, lay them on the beef, & season it with
cloves, pepper, mace, two handfuls of salt, a little sweet marjoram,
and tyme; & when you make it up, roull the innermost slice first, &
the other two upon it, being very well seasoned every where and bind
it up hard with tape, then put it into a stone pot a little bigger
than the collar, and pour upon it a pint of claret wine, and half a
pint of wine vinegar, a sprig of rosemary, and a few bay-leaves;
bake it very well, and before it be quite cold, take it out of the
pot, and you may keep it dry as long as you please.
_To bake a Flank of Beef in a Collar._
Take flank of beef, and lay it in pump water four days and nights,
shift it twice a day, then take it out & dry it very well with clean
cloaths, cut it in three layers, and take out the bones and most of
the fat; then take three handfuls of salt, and good store of sage
chopped very small, mingle them, and strew it between the three
layers, and lay them one upon another; then take an ounce of cloves
and mace, and another of nutmegs, beat them very well, and stew it
between the layers of beef, roul it up close together, then take
some packthred and tie it up very hard, put it in a long earthen
pot, which is made of purpose for that use, tie up the top of the
pot with cap paper, and set it in an oven; let it stand eight hours,
when you draw it, and being between hot and cold, bind it up round
in a cloth, tie it fast at both ends with packthred, and hang it up
for your use.
Sometimes for variety you may use slices of bacon btwixt the layers,
and in place of sage sweet herbs, and sometimes cloves of garlick.
Or powder it in saltpeter four or five days, then wash it off, roul
it and use the same spices as abovesaid, and serve it with mustard
and sugar, or Gallendine.
_To stuff Beef with Parsley to serve cold._
Pick the parsley very fine and short, then mince some suet not to
small, mingle it with the parsley, and make little holes in ranks,
fill them hard and full, and being boiled and cold, slice it into
thin slices, and serve it with vinegar and green parsley.
_To make Udders either in Pie or Pasty,
according to these Figures._
Take a young Udder and lard it with great lard, being seasoned with
nutmeg, pepper, cloves, and mace, boil it tender, and being cold
wrap it in a caul of veal, but first season it with the former
spices and salt; put it in the Pie with some slices of veal under
it, season them, and some also on the top, with some slices of lard
and butter; close it up, and being baked, liquor it with clarified
butter. Thus for to eat cold; if hot, liquor it with white-wine,
gravy and butter.
_To bake a Heifers Udder in the Italian fashion._
The Udder being boil'd tender, and cold, cut it into dice-work like
small dice, and season them with some cloves, mace, cinamon, ginger,
salt, pistaches, or pine-kernels, some dates, and bits of marrow;
season the aforesaid materials lightly and fit, make your Pie not
above an inch high, like a custard, and of custard-paste, prick it,
and dry it in the oven, and put in the abovesaid materials; put to
it also some custard-stuff made of good cream, ten eggs, and but
three whites, sugar, salt, rose-water, and some dissolved musk; bake
it and stick it with slic't dates, canded pistaches, and scrape fine
sugar on it.
Otherways, boil the udder very tender, & being cold slice it into
thin slices, as also some thin slices of parmisan & interlarded
bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg,
sugar, rose-water, and some butter, make three bottoms of the
aforesaid things in a dish, patty-pan, or pie, with a cut cover, and
being baked, scrape sugar on it, or rice it.
_Otherways to eat hot._
Take an Udder boil'd and cold, slice it into thin slices, and season
it with pepper, cinamon, nutmeg, ginger, and salt, mingle some
currans among the slices and fill the pie; put some dates on the
top, large mace, barberries, or grapes, butter, and the marrow of 2
marrow-bones, close it up and bake it, being baked ice it; but
before you ice it, liquor it with butter, verjuyce and sugar.
_To stew Calves or Neats Feet._
Boil and blanch them, then part them in halves, and put them into a
pipkin with some strong broth, a little powder of saffron, sweet
butter, pepper, sugar, and some sweet herbs finely minced, let them
stew an hour and serve them with a little grape verjuyce, stewed
among them.
Neats feet being soust serve them cold with mustard.
_To make a fricase of Neats-Feet._
Take them being boild and blancht, fricase them with some butter,
and being finely fried make a sauce with six yolks of eggs,
dissolved with some wine-vinegar, grated nutmeg, and salt.
_Otherways._
First bone and prick them clean, then being boiled, blanched, or
cold, cut them into gubbings, and put them in a frying-pan with a
ladle-full of strong broth, a piece of butter, and a little salt;
after they have fried awhile, put to them a little chopt parsley,
green chibbolds, young spear-mint, and tyme, all shred very small,
with a little beaten pepper: being almost fried, make a lear for
them with the yolks of four or five eggs, some mutton gravy,
a little nutmeg, and the juyce of a lemon wrung therein; put this
lear to the neats feet as they fry in the pan, then toss them once
or twice, and so serve them.
_Neats Feet larded, and roasted on a spit._
Take neats feet being boil'd, cold, and blanched, lard them whole,
and then roast them, being roasted, serve them with venison sauce
made of claret wine, wine-vinegar, and toasts of houshold bread
strained with the wine through a strainer, with some beaten cinamon
and ginger, put it in a dish or pipkin, and boil it on the fire,
with a few whole cloves, stir it with a sprig of rosemary, and make
it not too thick.
_To make Black Puddings of Beefers Blood._
Take the blood of a beefer when it is warm, put in some salt, and
then strain it, and when it is through cold put in the groats of
oatmeal well pic't, and let it stand soaking all night, then put in
some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or
fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good
new milk; then have four or five eggs well beaten, and put in the
blood with good beef-suet not cut too small; mix all well together
and fill the beefers guts, being first well cleansed, steeped, and
scalded.
_To dress a Dish of Tripes hot out of the pot or pan._
Being tender boil'd, make a sauce with some beaten butter, gravy,
pepper, mustard, and wine-vinegar, rub a dish with a clove of
garlick, and dish them therein; then run the sauce over them with a
little bruised garlick amongst it, and a little wine vinegar
sprinkled over the meat.
_To make Bolonia-Sausages._
Take a good leg of pork, and take away all the fat, skins, and
sinews, then mince and stamp it very fine in a wooden or brass
mortar, weigh the meat, and to every five pound thereof take a pound
of good lard cut as small as your little finger about an inch long,
mingle it amongst the meat, and put to it half an ounce of whole
cloves, as much beaten pepper, with the same quantity of nutmegs and
mace finely beaten also, an ounce of whole carraway-seed, salt eight
ounces, cocherel bruised with a little allom beaten and dissolved in
sack, and stamped amongst the meat: then take beefers guts, cut of
the biggest of the small guts, a yard long, and being clean scoured
put them in brine a week or eight days, it strengthens and makes
them tuff to hold filling. The greatest skill is in the filling of
them, for if they be not well filled they will grow rusty; then
being filled put them a smoaking three or four days, and hang them
in the air, in some _Garret_ or in a _Cellar_, for they must not
come any more at the fire; and in a quarter of a year they will be
eatable.
* * * * *
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